A New England twist to the old Southern classic.

6 medium McIntosh, Rome or Empire apples, peeled,
cored and thinly sliced
1 3 oz. package cream cheese, softened
1 cup chopped pecans, toasted
1 t. cinnamon
1/2 t. nutmeg
1 egg yolk
2 T. butter or margarine, softened
flour
1/2 c. sugar
1/2 t. salt
dash of ground cloves

Combine butter, cream cheese and 1 1/2 c. flour, shape into circle, wrap in plastic and chill. Combine apple slices and lemon juice, toss with pecans, sugar, 3 T. flour and spices. Spoon into 1 1/2 quart deep-dish pie plate or baking dish. On lightly floured surface, roll out dough slightly larger than a pie plate. Place over plate leaving over-hang; turn under and flute edges. Cut several holes for steam to escape. Bake 15 minutes at 425F. degrees. Cover and bake 30 minutes longer until crust is golden and filling is hot and bubbly. Serve with frozen yogurt or ice cream.

Recipe submitted by the New England McIntosh Growers Association